Tahini Chocolate Chip Cookies (Soft, Chewy & Loaded with Chocolate)

If you love a good chocolate chip cookie, you need to try these! These tahini chocolate chip cookies are soft, chewy and packed with chunks of dark chocolate. The tahini gives them a slightly nutty flavor that works so well with the sweetness of the cookie dough.

I know tahini isn’t something everyone automatically thinks of when it comes to baking, but it really does work. Combined with brown butter, brown sugar and a little sprinkle of flaky sea salt, it gives these cookies a rich flavor that feels a little bit different from your usual chocolate chip cookie.

They’re really simple to make and are perfect for those times when you want a homemade treat without a complicated recipe. Make a batch for the weekend, keep a few for yourself (because you’ll definitely want to!) and enjoy them with a cup of coffee or a glass of milk.

Equipment

• Small saucepan, for browning the butter
• Large mixing bowl
• Medium mixing bowl
• Whisk
• Wooden spoon or spatula
• Measuring cups and spoons
• Kitchen scales (if weighing ingredients)
• Cookie scoop or tablespoon, for portioning the dough
• Baking sheet
• Parchment paper or silicone baking mat
• Wire cooling rack

Ingredients

• Unsalted butter: Browning the butter gives these cookies such a lovely rich, nutty flavor, so it’s definitely worth the extra few minutes.

• Tahini: Make sure you use a tahini that you enjoy the taste of as some brands can be quite bitter. Give it a good stir before adding it to the recipe.

• Dark brown sugar: This adds sweetness along with a deeper caramel-like flavor and helps keep the cookies soft and chewy.

• Granulated sugar: A little white sugar helps balance the flavors and gives the cookies those lovely golden edges.

• Egg + egg yolk: The extra yolk makes these cookies richer and helps create that soft, chewy texture.

• Vanilla extract: A little vanilla brings all the flavors together and adds that classic cookie taste.

• All-purpose flour: This gives the cookies structure while still keeping them soft and tender.

• Baking soda: Helps the cookies spread slightly and gives them that classic chewy texture.

• Baking powder: Adds a little lift so the cookies don’t end up too dense.

• Salt: Don’t skip the salt as it helps balance the sweetness and brings out the chocolate flavor.

• Cinnamon: Just a small amount adds a warm flavor that works surprisingly well with the tahini.

• Dark chocolate: Chopped chocolate gives you those lovely melted pockets of chocolate throughout each cookie.

• Toasted pecans: These add a little crunch and pair really nicely with the nutty tahini flavor.

• Flaky sea salt: A sprinkle on top finishes the cookies perfectly and makes the chocolate taste even better.

Recipe Instructions

Full measurements and cooking times can be found in the recipe card at the bottom of this post.

Step 1: Melt the butter in a small saucepan over medium heat, stirring constantly, until it turns golden and smells nutty. Remove from the heat and let it cool for 5 minutes.

Step 2: In a large bowl, whisk together the browned butter, tahini, brown sugar, and granulated sugar until smooth. Add the egg, egg yolk, and vanilla, and whisk again until well combined.

Step 3: In a separate bowl, whisk the flour, baking soda, baking powder, salt, and cinnamon.

Step 4: Gently fold the dry ingredients into the wet mixture, then stir in the chopped dark chocolate, toasted sesame seeds, and toasted almonds.

Step 5: Scoop the dough into 2-tablespoon-sized balls and place them on a baking sheet. Chill in the fridge for 15–20 minutes to help keep them thick and chewy.

Step 6: Preheat the oven to 350°F (175°C). Arrange the dough balls 2 inches apart on a lined baking sheet and bake for 8–10 minutes, until the edges are golden but the centers are still soft.

Step 7: While warm, sprinkle with flaky sea salt. Let the cookies rest for 5 minutes before transferring to a wire rack to cool.

What to Serve with Tahini Chocolate Chip Cookies

• A cup of coffee: These cookies are made for dunking! The rich chocolate and nutty tahini flavors go so well with a hot cup of coffee.
• A glass of cold milk: You can’t really go wrong with the classic cookie and milk combination. The creamy milk helps balance the rich chocolate flavor.
• A scoop of ice cream: Warm one of these cookies up slightly and add a scoop of vanilla ice cream on top for a really easy dessert.
• A hot chocolate: If you’re making these during the colder months, they’re perfect alongside a cosy mug of hot chocolate.
• A dessert platter: These cookies are a great addition to a cookie tray or dessert table. They pair well with other homemade treats for parties, holidays or family gatherings.

Storing

These tahini chocolate chip cookies are best stored in an airtight container at room temperature. They should stay soft and chewy for around 4-5 days, although they’re usually gone much quicker in our house!

If you want to make them ahead of time, you can also freeze the cookie dough balls and bake them straight from frozen when you fancy a fresh batch. You may just need to add a couple of extra minutes to the baking time.

Variations & Substitutions

• Swap the chocolate: Dark chocolate works really well with the tahini, but you can use milk chocolate or semi-sweet chocolate if that’s what you have. Chocolate chips will work too if you prefer.
• Try different nuts: Pecans add a lovely crunch, but walnuts, almonds or hazelnuts would all work nicely in these cookies.
• Leave out the nuts: If you’re not a fan of nuts, simply leave them out. The cookies will still be full of flavor thanks to the tahini and chocolate.
• Add extra sesame flavor: If you love the taste of sesame, try adding a sprinkle of toasted sesame seeds to the dough or on top before baking.
• Make them extra chocolatey: Add a handful of chocolate chips along with the chopped chocolate for even more chocolate in every bite.
• Use a different nut butter: If tahini isn’t your thing, you could experiment with another nut butter like almond butter or peanut butter. Just keep in mind that it will change the flavor of the cookies.

FAQs

What does tahini taste like in cookies?

Tahini gives these cookies a slightly nutty, earthy flavor that pairs really well with chocolate. It’s not overpowering, especially when combined with the brown butter, sugar and vanilla, but it adds a lovely depth of flavor that makes these cookies a little different from a traditional chocolate chip cookie.

Can I use any type of tahini for chocolate chip cookies?

It’s best to use a smooth, good-quality tahini that you enjoy the taste of. Some brands can be more bitter than others, so choosing one with a mild, nutty flavor will give you the best results.

Do I need to brown the butter for tahini chocolate chip cookies?

Browning the butter adds a delicious nutty, caramel-like flavor that works really well with the tahini, but it does take a few extra minutes. If you’re short on time, you can use melted butter instead, although the flavor won’t be quite as rich.

How do I make tahini chocolate chip cookies soft and chewy?

The key to soft and chewy cookies is not overbaking them. Take them out of the oven when the edges are golden but the centers still look slightly soft. They will continue to firm up as they cool.

Can I freeze tahini chocolate chip cookies?

Yes, these cookies freeze really well. Once cooled, store them in an airtight freezer-safe container for up to 3 months. You can also freeze the cookie dough balls and bake them whenever you want freshly made cookies.

Can I make tahini chocolate chip cookies without nuts?

Yes, you can easily leave out the pecans if you prefer. The cookies will still have plenty of flavor from the tahini, brown butter and dark chocolate.

Why do you add flaky sea salt to chocolate chip cookies?

A sprinkle of flaky sea salt helps balance the sweetness and makes the chocolate flavor stand out even more. It’s a small step but it makes a big difference!